pastispresent.org
A blog from the American Antiquarian Society

Apple Pie Recipe

Adapted from the Gourmet Cookbook

3 tablespoons all-purpose flour

1 teaspoon finely grated lemon zest

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

Pinch of cardamom

1/8 teaspoon salt

2/3 cup plus 1 tablespoon sugar

2 ½ pounds apples, peeled, cored, and each cut into 10 wedges

1 tablespoon fresh lemon juice

Basic Pastry Dough

Put a large baking sheet on middle oven rack and preheat oven to 425°F.

Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar in a large bowl.  Gently toss with apples and lemon juice.

Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round.  Fit into a 9-inch pie plate.  Trim edge, leaving a ½-inch overhang.  Refrigerate shell while you roll out dough for top crust.

Roll out remaining piece of dough on lightly floured surface into an 11-inch round.

Spoon filling into shell. Cover pie with pastry round and trim with kitchen shears, leaving a ½-inch overhang. Press edges together, then crimp decoratively.  Sprinkle top of pie all over with remaining 1 tablespoon sugar.  With a small sharp knife, cut 3 steam vents in top crust.

Bake pie on hot baking sheet for 20 minutes.  Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more.  Cook pie on a rack to warm or room temperature, 2 to 3 hours.